Recipe: Chicken Hawaiian (using corn flakes, coconut and curry, Kellogg's, 1970's)

CHICKEN HAWAIIAN

3 pounds frying chicken pieces
1 teaspoon salt
1 egg
1/3 cup frozen pineapple-orange juice concentrate, thawed
4 cups Kellogg's Corn Flakes (or 1 cup Kellogg's Corn Flake Crumbs)
1/2 cup shredded coconut
1/2 teaspoon curry powder
1/4 cup regular margarine or butter, melted

Arrange chicken pieces in shallow baking pan; sprinkle with salt.

Beat egg with pineapple-orange juice in small bowl and pour over chicken pieces; let stand in refrigerator about 1 hour, turning pieces once.

If using Corn Flakes, crush into fine crumbs. In shallow dish or pie pan, mix crumbs with coconut and curry.

Drain chicken pieces slightly; coaL with crumb mixture. Place skin side up in single layer in foil-lined shallow baking pan. Drizzle with melted margarine.

Bake in moderate oven (350 degrees F) about I hour or until fork tender.

Serve on heated plates. Garnish with pineapple ring twists dipped in coconut and placed on endive.

Makes 6-8 servings
Source: Recipe booklet: Kay Kellogg's Creative Cookery, Kellogg Company, 1971